As part of the celebration of the BSU International Month 2025 and World Food Day, the Zero Waste Cooking Challenge was held on October 16, 2025, at RSDC Room 105. The event was coordinated by IRO Coordinator, Ma’am Florida S. Rosario, the College of Home Economics and Technology, BSU, and the International Relations Office.
The activity aimed to promote sustainable cooking and to teach the BSU community about reducing food waste. Participants were asked to prepare a main dish and a dessert using ingredients such as vegetable peels, overripe fruits, leftover cooked food, and other items that are usually thrown away.
The judges were Ms. Janice P. Balangen, Mr. Arsenio G. Diego, and Atty. Andres Arnold W. Lampacan, who rated each dish based on Creativity and Innovation in the Use of โWasteโ Ingredients, Taste and Overall Appeal, Presentation, and Alignment with the Principles of Zero Waste Cooking.
The winners of the challenge were also announced.
First Place went to Group 6, from the College of Home Economics and Technology, BSU, Adrian N. Palsiyeng and Reina Almira C. Kelly, with their Isla Tropicana Panna Cotta and Coconut-Crusted Tilapia Fillet.
Second Place was awarded to Group 3, from the College of Natural Sciences – Benguet State University, Nikhol Khaye D. Celestino and Roland E. Dalog, for their Banana Peel Burger, Banana Chips, and Saging Con Yelo.
Third Place went to Group 2, from the College of Veterinary Medicine – Benguet State University, Nathanael Sembrano and Jazmine Grace Packing, who prepared Banana Peel Chocolate Brownies and Zero-Waste Pan-Seared Chicken Breast.
Other groups also impressed the judges with their amazing dishes.
Group 1, Sarah Cadongonan and Alexander Saga, made Banana Peel Party with Garlic and Onion Peel and Carrot Peel Pancake.
Group 4, Chloe Iona S. Sabala and Anjelica Marie A. Versoza, presented Saba Peel Sisig and Saba Leche Flan.
Group 5, Andy F. Tan and Gabriel M. Talusig, cooked Cabbage Roll and Banana Peel Caramel Sundae.
Group 7, Ivanric L. Cayat and Christian Joe D. Valsez, prepared Sous Vide Wat Wat and Dokto Pie.
The event encouraged everyone to cook wisely, avoid waste, and help protect the environment. This supports the Sustainable Development Goals, particularly #SDG2 (Zero Hunger), #SDG12 (Responsible Consumption and Production), and #SDG13 (Climate Action), by promoting sustainable cooking, food security, and the reduction of food waste.
The Zero Waste Cooking Challenge, supports BSUโs goal to promote sustainability and environmental awareness among students. With the success of this yearโs activity, it was shared that there will be another Zero Waste Cooking Challenge next year, with even more exciting improvements and opportunities for BSU students to showcase their creativity in sustainable cooking.





































